Identification of flavor components in Brazilian fish and shellfish and their changes during composition /

Bibliographic Details
Other Authors:	Novak, Arthur F.
Format:	Book
Language:	English
Published:	São Paulo : Universidade de São Paulo, Instituto Oceanográfico, 1972.
Series:	Publicação especial do Instituto Oceanográfico ; no. 2.
Subjects:	Fish as food > Analysis. Fishery products > Research > Brazil.

Description
Item Description:	Summary in Portugese.
Physical Description:	8 pages ; 30 cm.